Maamoul with Pistachios or Walnuts

• Vegetarian

• Baking & Spices

  • 1 Icing sugar to decorate
  • 1/4 tsp Instant yeast
  • 1 Maamoul dough
  • 1 Nut filling
  • 3 cups Semolina, coarse
  • 2 cups Semolina, fine
  • 1 1/4 cup White sugar

• Nuts & Seeds

  • 200 g Pistachio nuts or unsalted walnuts, unsalted

• Dairy

  • 300 g Al wadi al akhdar butter

• Liquids

  • 5 tbsp Al wadi al akhdar orange blossom water
  • 129 1/2 ml Al wadi al akhdar rose water

Found on alwadi-alakhdar.com

Description

Ingredients

• Maamoul Dough
• 3 cups coarse semolina (ferkha)
• 2 cups fine semolina (smeed)
• ½ cup white sugar
• 300g Al Wadi Al Akhdar butter, melted (and let cool down)
• 100ml Al Wadi Al Akhdar rose water
• 2 tbsp Al Wadi Al Akhdar orange blossom water
• ⅙ teaspoon instant yeast
• Nut Filling
• 200g unsalted crushed pistachio nuts or unsalted walnuts
• ¾ cup white sugar
• 2tbsp Al Wadi Al Akhdar rose water
• 3tbsp Al Wadi Al Akhdar orange blossom water
• Icing sugar to decorate

Directions

• Mix coarse semolina, fine semolina and sugar together.
• Add yeast and melted butter and rub with hands until well combined.
• Gradually pour WARM orange blossom water and rose water, kneading the dough gently with hands. Place the dough in a large bowl and cover with a wet kitchen towel. Let it sit for 1 hour at room temperature.
• To make the filling, combine all ingredients.
• Divide the dough in 2. Scoop walnut size of maamoul dough and flatten it on the palm of your hand, fill it with pistachios or walnut filling and make a ball. Repeat this step until you finish the dough.
• Press gently each ball into a traditional “Maamoul” mold to take shape and tap out on the baking sheet to drop out of the mould. If the dough is sticky, lightly flour the mold.
• In a preheated oven 200°C/400°F bake the maamoul cookies for about 15-20mn or until the sides are slightly golden.
• Sprinkle with icing sugar, while still hot. Let cool down and sprinkle again until fully covered.